This is a refreshing, colorful holiday salad.  It’s the perfect side dish you can throw together and bring to your Thanksgiving gathering.  For a more glamorous presentation, lay each ingredient out side by side on a long oval shaped serving dish.  The colors are exquisite!

Ingredients

• 6 ounces green beans, trimmed
• 3 stalks celery or 1 bulb fennel, diced
• 1 cup pomegranate seeds (about 1 medium pomegranate)
• 1 large crisp apple (e.g. Fuji or Granny Smith), diced (peeled or unpeeled)
• 1 cup walnuts, chopped 3 dates pitted and diced (easier to cut when they’re cold) 1 cup diced roasted golden beets (can be done the day before)*

Vinaigrette (can be prepared several days in advance)

• 2 Tablespoons fresh lemon juice
• 2 Tablespoons fresh orange juice
• ½ teaspoon fine sea salt a few grinds of black pepper
• 2 teaspoons minced shallot
• 2 teaspoons 100% pure maple syrup
• 3 Tablespoons unrefined, cold-pressed extra virgin olive oil
• 3 Tablespoons walnut oil (or use all olive oil)

Directions

1. Preheat oven to 400 degrees.To roast 1-2 beets, wrap each one in parchment and then foil.  Or roast a pan of several beets.  Roast in a 400 degree oven until tender when pierced with the tip of a knife.  Large ones can take about 60 minutes.  Allow to cool and then peel off the skins.
2. Prepare a large bowl with ice water.  Blanch green beans for 2 minutes in boiling, salted water.  Drain and submerge into ice water.  Drain, pat dry and slice on the diagonal into bite sized pieces. (Can be done the day before.)
3. In a large bowl combine beans, chopped celery, pomegranate, apple, walnuts, dates and beets.
4. Prepare the vinaigrette:  whisk all the ingredients in a small bowl. 
5. Pour enough vinaigrette over vegetables to coat lightly.  Taste for salt and pepper.